I tried to create this sandwich from one my daughter had at a local restaurant. Now she has me make it instead. She likes to dip her sandwich in the extra honey mustard sauce.
Recommended: 40 Appetizers for Fall Celebrations
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon Montreal steak seasoning
- 4 slices Swiss cheese
- 4 whole wheat hamburger buns, split
- 2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- Lettuce leaves and tomato slices, optional
- In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Top with cheese during the last 1 minute of cooking.
- Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato. Yield: 4 servings.
Originally published as Bacon & Swiss Chicken Sandwiches in Light Recipes 2015
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